1/4 c. chopped celery
2 tbsp. chopped onion
1 garlic clove, minced
1 tbsp. butter
1 (10 3/4 oz.) can condensed chicken noodle soup
1 soup can water (1 1/2 c.)
1 (8 oz.) pkg. frozen corn
1/8 tsp. pepper
1 tbsp. finely chopped parsley

In medium saucepan, saute celery, onion and garlic in butter until tender. Stir in chicken noodle soup, water, corn and pepper. Bring to a boil, stirring frequently. Reduce heat; cover and simmer 30 minutes or until corn is tender, stirring occasionally. Garnish each serving with parsley. 3 (1 cup) servings.